International Journal of Chemical Studies
Vol. 5, Issue 5 (2017)
Antioxidant status of various types of tea and coffee
Author(s): Anuradha Kanhere, Sanjay Swami and Smita Swami
Abstract: As number of people worldwide including India have become much conscious about their health, there is overloaded research papers published on health effects of various food item. In India its difficult to get a home where tea or coffee is not consumed. They are offered as part of welcoming guests, besides using them in daily diet. Health effects of tea and coffee are always argued. Beneficial effects of tea and coffee are associated with their antioxidant properties. Temperature, time and variation in preparation can change the flavor of coffee and tea by affecting the rate of oxidation, which is the rate at which the oils, acids break down. Depending on how quickly this process happens, the aroma, flavor and texture of each cup can greatly differ. This also affects antioxidant properties as well. The present study focuses on various tea and coffee types and their antioxidant properties by two different methods viz Ferric reducing power assay and Phosphomolybdic method. Both the method have shown parallel results whereas, there is considerable difference between antioxidant levels varying with their type and preparation.
Pages: 2359-2362 | 414 Views 13 Downloads
How to cite this article:
Anuradha Kanhere, Sanjay Swami, Smita Swami. Antioxidant status of various types of tea and coffee. Int J Chem Stud 2017;5(5):2359-2362.